Roll the cookies or crackers into crumbs and put most in a 9×13 pan. Save some for sprinkling on the top at the end.

Combine the powdered milk and water and put in the freezer with the beaters of your mixer for a while.

Beat until stiff. Slowly beat in the sugar. Slowly add and beat until very stiff the lemon juice and rind.

Carefully spoon or pour the creme into the prepared pan and sprinkle with remaining crumbs. Cover and put into the freezer.Comments
This recipe is from The Wycliffe International Cookbook and the More with Less Cookbook. It is a very refreshing dessert in a hot climate.